Ingredients:
Crust
1 cup or 100 grams grated raw cauliflower (2 Greens)
1/4 cup egg beaters (1/8 Lean)
1/4 cup Reduced Fat 2% Mozzarella Cheese (2/8 Lean)
Toppings
2.25 oz chicken, cooked and chopped (3/8 Lean)
1/4 cup Reduced Fat 2% Mozzarella Cheese (2/8 lean)
1/2 cup spinach, cooked, drained and chopped (1 Green)
2 tbsp reduced fat feta cheese (1 Condiment)
2 tbsp reduced fat feta cheese (1 Condiment)
Alfredo Sauce
2 Light Garlic and Herb Cheese Wedges (1 Healthy Fat)
2 tbsp unsweetened almond milk (1/8 Condiment)
1 tbsp reduced fat Parmesan cheese, grated (1/2 Condiment)
1/4 tsp Molly McButter (1/4 Condiment)
Directions:
Preheat oven to 425 degrees. Place parchment paper on a cookie sheet and spray lightly with cooking spray. Combine grated cauliflower, egg beaters, and 1/4 cup cheese until mixed completely. Spoon mixture on prepared pan with parchment paper. Use the back of a spoon to thin out mixture and form a circle about the size of a dinner plate without the rim. Bake for 30 minutes. Flip the crust over and bake an additional 10 minutes. Set aside.
Prepare Alfredo sauce by combining all ingredients for the sauce in a very small saucepan over medium low. Bring to a boil and stir constantly until sauce is bubbly and thickened about 3 to 5 minutes. Remove from heat and stir in chicken. Set aside. Top the crust with cooked spinach. Then spread chicken mixture over the spinach. Top with 1/4 cup mozzarella. Sprinkle feta on top. Broil until cheese is melted.
1 Serving with
1 Lean, 3 Greens, 2 Condiments and 1 Healthy Fat
